Red Velvet Coconut Cake Recipe
Ingredients
This red velvet coconut cake recipe has everything you need to make a delicious and moist cake. You will need the following ingredients: one and a half cups of all-purpose flour, one and a quarter cups of granulated sugar, one teaspoon of baking powder, half a teaspoon of baking soda, one teaspoon of salt, one and a half cups of buttermilk, one cup of vegetable oil, two large eggs, one teaspoon of white vinegar, two tablespoons of cocoa powder, one bottle of red food coloring, one teaspoon of pure vanilla extract, two cups of shredded sweetened coconut flakes, and one cup of semi-sweet chocolate chips.
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the buttermilk, oil, eggs, vinegar, cocoa powder, food coloring, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until combined. Stir in the shredded coconut and chocolate chips and mix until combined. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
To make the frosting, you will need one cup of butter, softened, four cups of confectioners’ sugar, one teaspoon of pure vanilla extract, three tablespoons of milk, and red food coloring. In a medium bowl, beat together the butter and confectioners’ sugar until light and fluffy. Add the vanilla extract and milk and mix until combined. Add in a few drops of red food coloring and mix until the desired color is reached. Spread the frosting over the cooled cakes and sprinkle with additional shredded coconut and chocolate chips if desired.
Nutrition
This red velvet coconut cake recipe is rich in calories, carbohydrates, and fat. Each slice of cake contains about 400 calories, 50 grams of carbohydrates, and 20 grams of fat. It also provides about 4 grams of protein, 10 grams of dietary fiber, and 30% of the recommended daily value of calcium. It is a delicious and indulgent treat, but should be enjoyed in moderation.
Serving Suggestions
This red velvet coconut cake is perfect for any special occasion or gathering. It can be served as a dessert after a meal, or for a special occasion like a birthday or anniversary. It can also be served as a snack with a cup of coffee or tea. It is sure to be a hit with everyone!
Storage
This red velvet coconut cake can be stored in an airtight container in the refrigerator for up to five days. If you want to store the cake for longer, you can wrap it tightly in plastic wrap and then in aluminum foil and freeze it for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and then allow to come to room temperature before serving.
Tips and Tricks
When adding the red food coloring, start with a few drops and add more until you reach the desired color. You can also use a combination of red and pink food coloring for a more subtle hue. For an extra layer of flavor, you can add a teaspoon of coconut extract to the batter. If you want an extra moist cake, you can add an extra egg or an extra tablespoon of buttermilk. For a lighter and fluffier cake, you can separate the egg whites from the yolks and beat the whites until stiff peaks form before folding them into the batter.
Conclusion
This red velvet coconut cake is sure to be a hit with everyone! It is moist and flavorful, and the combination of red velvet and coconut is truly irresistible. This recipe is simple to follow and requires minimal ingredients, making it a great choice for any occasion. Enjoy this delicious cake with a cup of coffee or tea for a special treat!
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